How to steam delicious black rice?

Preparation steps

1. Pour 300 grams of black rice into a large bowl, add an appropriate amount of water, do not rub the black rice hard, shake the black rice gently with your hands and wash it. After washing twice in this way, drain the water and pour in warm water of about 50 degrees to soak the black rice. The warm water should be more than twice that of black rice. When the water temperature drops to normal temperature, cover the large bowl with a lid or affix it with plastic wrap and place it in the refrigerator to continue soaking for 24 hours. The weather is hot now, so black rice tends to have a sour taste and taste bad when soaked at room temperature.

2. The black rice should be soaked until it cracks when pinched with your fingers. Black rice, corn crumbs, and rice have different water absorption properties. The black rice must be soaked until it absorbs enough water, and then steamed together in a pot to steam thoroughly. This step is the key to making the black rice soft, glutinous, and chewy.

3. Pour the rice and corn crumbs into the inner pot of the electric pressure cooker, wash them clean and drain the water.

Pour away the water in which the black rice is soaked, rinse it, drain the water and pour it into the inner pot of the electric pressure cooker; add water to cover the surface of the rice to about a finger's height. If you like it softer, add a little more water. Turn on the fragrant rice button.

When using this electric pressure cooker to steam rice, you need to add slightly less water than the old-fashioned rice cooker, and the steamed rice will be more fragrant.

4. It is best to use strong Northeastern rice, which absorbs less water and makes rice steamed more fragrant. Whole dry corn kernels have very poor water absorption and cannot be steamed together with rice. Fine corn crumbs and coarse corn crumbs cannot be steamed together with rice. I chose medium thickness, and one corn is almost broken into pieces. 6-8 grains, 1.80 yuan per pound of old corn crumbs.

Why is corn so cheap? Because many new corn varieties are genetically modified corn. Although waxy corn and sweet corn have a soft, waxy and sweet taste, they can easily grow fleshy. This kind of old corn is not only the cheapest, but also rich in nutrients and low in calories. It contains more dietary fiber, vitamin E, vitamin A, vitamin C, potassium, zinc, selenium and other substances.

Don’t always think that old corn is bitter. If you drink enough water, the corn crumbs will be steamed in this electric pressure cooker without adding a grain of sugar. They will also be very soft, waxy and sweet. Steamed black rice with corn crumbs is the key to soft, glutinous and sweet rice.

5. After the rice cooker stops working, do not release the pressure immediately. Simmer for 15 minutes before releasing the pressure. The black rice will become softer and glutinous.

Put the steamed black rice into a fresh-keeping bag when it is not hot, and put it in the 0 degree cold room of the refrigerator. It will be fresh for a week, saving you the trouble of steaming rice every day.

Black rice can be eaten directly as a staple food, or you can add some raisins, red dates, nuts, meat floss, etc., compact it and wrap it with seaweed for breakfast.

Key summary

The three tips for steaming black rice are: soak the black rice in enough water, steam it in an electric pressure cooker, and then simmer it for 15 minutes.

Steamed black rice does not add a grain of sugar. The key to making it naturally soft, glutinous and sweet is to add medium-thick corn crumbs and rice.